Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Snipe Souvaroff.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Snipe Souvaroff.

    Post  Admin on Sat Aug 31, 2013 2:44 pm


    Stuff the snipe with a stuffing made of foie gras and truffles seasoned and moistened with brandy.

    Cook in butter containing chopped truffles.
    Serve with a giblet and Madeira sauce.

    Madeira Sauce

    oz butter
    1 teaspoon tomato puree
    3 shallots chopped finely
    pt stock
    2 oz bacon chopped finely
    1 teaspoon mixed hers
    1 level dessertspoon flour
    6 to 8 mushrooms stalks
    1 sherry glass Maderia


    Fry bacon and shallots in butter until golden brown.

    Add the flour, brown and cook out.

    Add puree, mushroom stalks, stock, seasoning and simmer for 15 minutes.

    Add herbs and Madeira and simmer for another 5 minutes
    Strain and simmer until correct consistency, about 3 mintues.

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